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    Spiced Whole-Wheat Samosas

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    Pixicook editorial team

    Delicious and crispy whole-wheat samosas stuffed with savory Sookhe Aloo or Kheema.

    Ingredients for Spiced Whole-Wheat Samosas

    units in
    USchevron
    units in
    USchevron
    serves
    10 peoplechevron
    serves
    10 peoplechevron

    Whole Wheat Flour

    cups

    Substitute chevron-down

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Vegetable Oil

    0.25 inches

    Substitute chevron-down

    Sookhe Aloo Or Kheema

    to taste

    Substitute chevron-down

    Water

    as needed

    Substitute chevron-down

    How to Make Spiced Whole-Wheat Samosas

    1. Combine Flour and Oil

    Begin by combining 2 cups of whole-wheat flour with 3 tablespoons of vegetable oil. Rub the oil into the flour using your fingertips until the mixture resembles coarse crumbs; this step ensures a tender and flaky crust.

    2. Add Salt and Water

    Next, add ½ teaspoon of salt and mix well. Gradually add water to the flour mixture, starting with a little at a time, until a firm dough forms. Knead the dough for 7 to 10 minutes until it becomes smooth and pliable.

    3. Rest the Dough

    Once done, form the dough into a ball, brush it lightly with oil, and cover it with a damp cloth to keep it moist while you prepare the stuffing.

    4. Prepare Stuffing

    Prepare your stuffing, whether it's Sookhe Aloo or Kheema, making sure that the potatoes are coarsely crushed or the Kheema is very dry. This will help prevent the samosas from becoming soggy.

    5. Shape the Dough

    Divide the rested dough into 28 to 30 equal balls. Take one ball at a time, flatten it slightly, and roll it out on a floured surface to a diameter of about 3½ to 4 inches. Cut each round in half to form two semicircles. Moisten the straight edge of one semicircle with a little water, then fold it over to form a cone, overlapping the edges by about ¼ inch. Press the edges together to seal the cone.

    6. Fill and Seal the Samosas

    Fill each cone about three-fourths full with your prepared stuffing. Moisten the open edges of the cone and press them together to seal the samosa. Use a fork to crimp the sealed edges, ensuring they are well-closed. Keep the prepared samosas covered with plastic wrap until you are ready to fry them.

    7. Fry the Samosas

    Heat enough vegetable oil in a wok or deep frying utensil to a depth of 3–3½ inches over medium heat. To test if the oil is ready, drop a small piece of dough into it; it should sizzle immediately. Fry the samosas in batches, making sure not to overcrowd the pot, for about 2 to 3 minutes per batch until they turn a warm golden brown. Use a slotted spoon to remove them from the oil and drain them on paper towels.

    8. Reheat and Serve

    If necessary, reheat the samosas in a 300°F oven before serving to ensure they are warm and crispy. Serve the samosas on a platter with Fresh Green Chutney with Chinese Parsley and Yogurt or Fresh Mint Chutney for a delightful and flavorful experience.

    Pitfalls and tips

    Frying Temperature

    Maintain oil at around 350°F for even cooking.

    Sealing is Key

    Properly seal the edges of the samosas with water to prevent leaks.

    Dough Consistency

    Achieve a firm and pliable dough, and let it rest to relax the gluten.

    Rolling Technique

    Roll the dough evenly to about 2 millimeters for optimal thickness.

    Balance the Flavors

    Adjust salt, tanginess, heat, and sweetness in the filling, tasting as you go.


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